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Spicy Chickpea Tagine

Spicy Chickpea Tagine

with harissa yoghurt aubergine

One of the standout North African flavours in this tasty tagine is the spice blend ras-el-hanout. The name literally translates as 'head of the shop' a nod to the fact that it's made up of only the finest spices.

Tags:
Under 650 calories
Veggie
Spicy
Quick Prep
Allergens:
Wheat
Milk
Almonds
Total Time30 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1 pack(s)

Chickpeas

1 pack(s)

Chopped Tomato with Onion & Garlic

1 unit(s)

Aubergine

½ unit(s)

Ginger

1 sachet(s)

Ras-el-Hanout

5 grams

Mint

100 grams

Couscous

(Contains Wheat May be present Soya)

75 grams

Yoghurt

(Contains Milk)

15 grams

Almonds

(Contains Almonds May be present Sesame, Cereals containing gluten, Peanut)

1 sachet(s)

Harissa Paste

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Sugar

to taste

Water

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Nutrition Values

Energy (kJ)2584 kJ
Energy (kcal)618 kcal
Fat15.31 g
of which saturates2.87 g
Carbohydrate81.13 g
of which sugars19.4 g
Dietary Fiber11.31 g
Protein24.74 g
Cholesterol0 mg
Salt4 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Sieve
Grater
Baking Sheet with Baking Paper
Pan with Lid

Instructions

Make the Couscous
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Put the couscous in a medium bowl with ½ tsp salt (double for 4p) and pepper.
  • Pour 200ml boiling water (500ml for 4p) into the bowl.
  • Cover with a plate or cling film and leave to the side for 10 mins (or until ready to serve).
Roast the Aubergine
2
  • Trim the aubergine, then cut into roughly 2cm pieces. Pop onto a lined baking tray. 
  • Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. 
  • When the oven is hot, roast on the top shelf until the aubergine is soft and golden, 20-25 mins. Turn halfway through.
Toast the Almonds
3
  • Place a large pan (without oil) over a medium-high heat.
  • Pick the mint leaves from their stalks and roughly chop (discard the stalks). 
  • Peel and grate half the ginger (double for 4p). Use a teaspoon to easily scrape away the peel. 
  • Once the pan is hot, add the almonds and dry-fry, stirring regularly, until lightly toasted, 3-4 mins. Remove from the pan and set aside.

TIP: Watch them like a hawk as they can burn easily.

Start the Tagine
4
  • Drain and rinse the chickpeas in a sieve. Pat dry with kitchen paper.
  • Return the (now empty) pan to a medium-high heat, with a good drizzle of oil.
  • Fry the chickpeas for 4-5 mins until crispy, shifting regularly.
  • Add the grated ginger and ras-el-hanout and fry for 2-3 mins, until fragrant. Add chopped tomatoes and half the harissa.
  • Lower heat to medium, cover and leave to simmer gently for 10-12 mins until reduced and slightly thickened.
Make the Harissa Yoghurt
5
  • In a medium bowl mix yoghurt, remaining harissa and half the chopped mint
  • Season to taste with salt and pepper.
  • Once aubergine is roasted, add to the harissa yoghurt.
  • Stir to coat evenly.
Serve and Enjoy
6
  • Season the chickpea tagine to taste with salt, pepper and sugar, adding a splash of water if required.
  • Fluff up the couscous with a fork and divide between bowls.
  • Top with the chickpea tagine and harissa yoghurt coated aubergine
  • Garnish with the toasted almonds and remaining chopped mint.